Gyoza Recipe
Crispy pan-fried pork gyoza with a juicy cabbage, ginger and scallion filling, steam-fried for tender tops and golden bottoms.
Contains: Wheat · Soy · Sesame
Gyoza wrappers and soy sauce contain wheat; soy sauce also contains soy, and sesame oil contains sesame. Wrapper formulations vary and some may contain egg, so check the package if egg is a concern.
WHY IT WORKS
Why This Recipe Works
01
Squeeze the Cabbage
Salting and squeezing the cabbage removes excess water so the pork filling stays juicy without making the wrappers soggy.
02
Do Not Overfill
A short covered steam cooks the filling and tenderizes the wrappers, then uncovering the pan restores the crisp golden bottoms.
03
Keep the Fold Simple
A simple half-moon fold seals reliably and keeps this homemade gyoza recipe practical even if you skip decorative pleats.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Gyoza
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- Dipping Sauce
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Method
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Put the cabbage in a large bowl, sprinkle with 1/2 teaspoon (tsp) kosher salt and toss well. Let it stand for 10 minutes to draw out excess moisture.
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Transfer the cabbage to a clean kitchen towel or cheesecloth and squeeze firmly over the sink until it is as dry as possible. Return it to the bowl.
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Add the ground pork, green onions, garlic, ginger, 1 tablespoon (tbsp) soy sauce, 2 teaspoons (tsp) toasted sesame oil, 1 teaspoon (tsp) rice vinegar and white pepper. Mix until evenly combined and slightly tacky.
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Set the gyoza wrappers beside a small bowl of water and keep the unused wrappers covered with a barely damp clean towel so they stay flexible.
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Place about 2 teaspoons (tsp) filling in the center of one wrapper. Moisten the edge lightly with water, fold it into a half-moon and press firmly to seal, pushing out obvious air pockets. Pleat one edge if you like, but a simple sealed fold works well. Repeat with the remaining wrappers and filling.
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For the dipping sauce, stir together 3 tablespoons (tbsp) soy sauce, 2 tablespoons (tbsp) rice vinegar and 1 teaspoon (tsp) toasted sesame oil.
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Heat 1 tablespoon (tbsp) neutral oil in a 12-inch nonstick skillet over medium heat. Arrange half the gyoza flat-side down in a single layer and cook for about 2 minutes, until the bottoms are lightly golden.
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Carefully add about 1/3 US cup water, immediately cover the skillet and steam for 4 to 5 minutes. Remove the lid and cook for another 1 to 2 minutes, until the water has evaporated and the bottoms are crisp and deep golden. The pork filling should be cooked through; if checking a test dumpling, the center should reach 160°F.
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Transfer the cooked gyoza to a plate. Repeat with the remaining 1 tablespoon (tbsp) oil, gyoza and 1/3 US cup water.
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Serve the gyoza hot with the dipping sauce.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
160°F / 71°C
The wrappers should be tender and the pork filling cooked through. If checking a test dumpling with an instant-read thermometer, the center should reach the stated temperature.
Make Ahead
Mix the pork filling up to 1 day ahead and keep it covered in the refrigerator. You can also assemble the gyoza, freeze them in a single layer until firm and then transfer them to a freezer bag; cook them from frozen with a little extra steaming time.
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Dietary options
Make This Recipe Work for You
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Recipe Notes
Ingredient Notes
Use round gyoza wrappers and keep them covered while you work so the edges stay flexible. Finely chop the cabbage and squeeze it very dry after salting; excess moisture can weaken the seals and make the filling watery.
Useful Substitutions
Napa cabbage can replace green cabbage in the same quantity. Ground chicken or turkey can replace the pork, although leaner meat can produce a slightly less juicy filling.
INGREDIENT QUALITY
Quality Note
Keep unused gyoza wrappers covered while you work and squeeze the salted cabbage very dry. Flexible wrappers seal more reliably, while excess cabbage moisture can make the filling watery and weaken the seams.
SPEND LESS
Cost-Saving Tip
A whole small cabbage usually leaves enough extra for another meal. Shred the remainder for stir-fries, slaws or soups rather than buying a separate prepared cabbage product for the filling.
COOKING TIPS
Tips
Keep Wrappers Covered
Cover unused wrappers with a barely damp clean towel while filling the gyoza so the edges do not dry out and crack.
Mix Gently
About 2 teaspoons of filling is enough for a standard wrapper. Too much filling makes the edges harder to seal and more likely to split.
Leave Space in the Pan
Arrange the gyoza in a single layer with a little space between them so the bottoms brown evenly and the dumplings do not fuse together.
Uncover to Re-Crisp
Once the filling is cooked, remove the lid and let the remaining water evaporate so the bottoms become crisp again before serving.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate cooked gyoza within 2 hours in an airtight container and use them within 3 to 4 days.
Freezing
Freeze uncooked gyoza in a single layer on a parchment-lined tray until firm, then transfer them to a freezer bag or airtight container. Cook from frozen rather than thawing, adding a little extra steaming time.
Reheat in a Skillet
Warm a lightly oiled skillet over medium-low heat, add the gyoza with a small splash of water, cover briefly, then uncover and let the bottoms crisp again.
Reheat in the Microwave
Cover the gyoza with a damp paper towel and microwave in short intervals until hot throughout. The wrappers will soften, so use the skillet method when you want crisp bottoms.
ESTIMATED PER SERVING
Nutrition
6 gyoza with dipping sauce
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Gyoza FAQs
How do I keep gyoza from sticking to the pan?
Use a well-seasoned or nonstick skillet, heat the oil before adding the dumplings and avoid moving them until the bottoms have begun to set and brown.
Do I have to pleat gyoza wrappers?
No. A firmly sealed half-moon fold works well. Pleats are decorative and can help shape the dumpling, but they are not required for a good seal.
Can I freeze homemade gyoza?
Yes. Freeze the assembled uncooked gyoza on a tray until firm, then transfer them to a freezer bag. Steam-fry them from frozen and allow a little extra time for the filling to cook through.
Can I use another ground meat for the filling?
Yes. Ground chicken or turkey can replace the pork, although very lean meat may make the filling less juicy. Cook poultry fillings thoroughly.
How do I know when pork gyoza are cooked?
The wrappers should be tender, the bottoms crisp and the pork filling cooked through. If you check a test dumpling with an instant-read thermometer, the center should reach 160°F.
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